A lot of pubs are guilty of wasting energy. After all, they require a lot of it. From the cellar to the bar, there are plenty of energy efficient practices that pubs can adopt in order to reduce their usage and help save them money on their energy bills over the year.
The cellar is where a pub keeps the majority of their stock. With much of this stock being chilled, energy costs to keep the entire cellar at the required temperature can be costly. It is estimated that the energy used for cooling beverages in a typical pub accounts for more than 10% of the total energy cost with half of this going to maintaining cellar temperatures.
What can pubs do to make their cellars more energy efficient and avoid wasting any energy, whilst still keeping all those drinks cool?
Insulation and Draft Stripping
If any heat pipes need to pass through the cellar they need to be insulated. Draft stripping should be applied to any location where pipes pass through walls to help regulate the room temperature. All cellar doors and hatches should also be draft stripped and insulated. These doors should be fitted with a self-closing mechanism to ensure they shut immediately and can’t accidentally be left open.
Any equipment that produces heat, whether it is line coolers for beer and soft drinks, cooling cabinets or ice machines, will be better stored outside the cellar in a well-ventilated area so that any heat they produce isn’t increasing the cellar’s core temperature.
Replace any tungsten bulbs with compact fluorescent bulbs (CFLs) or fluorescent strip lighting. These bulbs use much less energy to produce light and also produce less heat. Make sure all lighting is turned off when not in use to avoid excess electricity usage and heat production.
Make sure all your refrigeration equipment’s pipe work circuits are kept as short as possible and that the condenser unit is in a well-ventilated area.
Try to store all cooling system temperature sensors at barrel height and away from the evaporator. Always set your cooling system controls to the recommended cellar temperature of between 11°C and 13°C. Fit a thermometer so that you can regularly check that the temperature is within limits – increasing the temperature by 1°C can increase cellar costs by up to 10%.
All equipment should be regularly cleaned and properly maintained so that it operates to optimal efficiency levels.
All bar owners will have to compare business energy suppliers in order to find the tariff that suits their needs most closely. All bars are different, and with spiralling costs it is more important than ever to shop around before committing to one provider.